wedge salad recipe

An Iceberg Wedge Salad Recipe with low fat blue cheese dressing and copious toppings is the perfect side that goes with almost any dinner.

Iceberg Wedge Salad Recipe

greek yogurt (plain,

sour cream (or low-fat)

mayonnaise

milk

Worcestershire

blue cheese crumbles

white balsamic vinegar

salt & pepper (to taste)

lettuce

bacon (cooked and crumbled)

eggs

grape tomatoes (sliced in half)

extra blue cheese crumbles (1-2 tablespoons per salad)

chives (for garnish)

Prepare Lettuce

Take a whole head of lettuce and remove any wilting or brown leaves from the exterior. Hold the entire head of lettuce core side down and give it a few good bangs on the counter to loosen the core. Use your fingers to wiggle out the center core. Fill the entire head of lettuce with cold water to rinse all the interior leaves. Since it grows like a cabbage or onion, all the layers will get rinsed! After it is filled with water, rinse the exterior. Dump out all the water you can and shake out any excess. Leave it facing down on a clean kitchen towel to drain for 5-10 minutes.Cut the entire head in half then cut one half in half again, making 2 individual wedges. Place each wedge, curve side down on a plate. Save the other half head of lettuce by wrapping the cut side in paper towel and storing in a gallon size zip top bag.

Make Dressing

In a small bowl, whisk all ingredients for the dressing together. Set aside.

Assemble

On two dinner plates, place wedges of iceberg lettuce, cut side up. Drizzle generously with dressing. Top with bacon, eggs, tomatoes, extra blue cheese and chives. Serve.

A delicious, crisp Wedge Salad topped with bacon crumbles, onion, tomatoes and a creamy homemade blue cheese dressing.

Classic Wedge Salad

iceberg lettuce

bacon (, cooked, cooled and crumbled)

cherry tomatoes (, halved)

red onion (, chopped)

pecans or walnuts (toasted (optional))

sour cream

buttermilk

red wine vinegar

Worcestershire sauce

garlic salt

black pepper (,

cheese

Make Blue Cheese Dressing.

Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes, or can be made several days in advance.

Cook bacon.

Cut the bacon into pieces and cook the bacon in a skillet until crisp. Remove to a plate lined with paper towels.

Cut lettuce.

Cut the iceberg lettuce in half. Cut each of the halves again in half or thirds (depending on how big the ice berg lettuce head is), to create &quot;wedges&quot;. Place wedges on individual plates. 

Add toppings:

To serve, spoon dressing over lettuce and then sprinkle the bacon crumbles, tomatoes, onion and blue cheese crumbles on top. Season with fresh crushed black pepper, to taste.

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Iceberg Wedge Salad Recipe

Classic Wedge Salad

Top 2 wedge salad recipe recipes from across the web

The most viewed wedge salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Iceberg Wedge Salad Recipe

Classic Wedge Salad

The most viewed wedge salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine